Ingredients:

  • 1 bunch (approx. 9 oz) fresh radishes, trimmed and sliced
  • 3/4 cup rice vinegar
  • 3/4 cup water
  • 2 tbsp cane sugar
  • 1 1/2 tsp sea salt
  • 1/2 tsp whole black peppercorns
  • 1/2 tsp mustard seeds

Instructions:

  1. Trim the radishes. Remove the greens and the root ends. Save those greens for a pesto! Slice thinly. Use a mandoline or a sharp knife to create 1/8 inch rounds until you have a pile of uniform discs. For Korean style, cut into 1/2 inch cubes.
  2. Pack the jar. Place the sliced radishes into your clean glass jar, leaving about an inch of space at the top. Add black peppercorns, and mustard seeds.
  3. Prepare the brine. In your saucepan, combine the 3/4 cup rice vinegar, 3/4 cup water, 2 tbsp cane sugar, and 1 1/2 tsp sea salt.
  4. Add aromatics. Drop in the 1/2 tsp peppercorns and 1/2 tsp mustard seeds.
  5. Dissolve and simmer. Heat the mixture over medium heat until the sugar and salt have completely vanished.
  6. Pour the brine. Carefully pour the hot liquid over the radishes until they are fully submerged.
  7. Wait and cool. Let the jar sit on the counter uncovered until the liquid reaches room temperature.
  8. Seal and chill. Tighten the lid and move them to the fridge. They’ll be ready to eat in about an hour!